Step 1

In a large bowl, cream the butter and sugar together with an electric hand mixer for 5 minutes, or until light and fluffy.

Step 2

Add the egg, then 1 egg yolk, beating to incorporate after each addition.

Step 3

Add the almond extract and beat to combine.

Step 4

Sift the flour, baking soda, and salt into the bowl and beat for 3 minutes, or until a crumbly dough forms.

Step 5

Turn out the dough onto a sheet of plastic wrap and fold the wrap over the dough on all 4 sides to create a square dough block about ½ inch (1 ¼ cm) thick. Refrigerate the dough for 2 hours.

Step 6

Preheat the oven to 325˚F (165˚C). Line a baking sheet with parchment paper.

Step 7

Unwrap the dough on a cutting board and cut into 25 cubes.

Step 8

Roll the dough cubes into balls, then flatten slightly and place on the prepared baking sheet.

Step 9

In a small bowl, beat the remaining egg yolk with the water.

Step 10

Brush a thick layer of egg wash onto the cookies.

Step 11

Add the red food coloring to a small bowl. Dip the thicker end of a wooden chopstick into the food coloring and make a dot in the center of each cookie.

Step 12

Bake for 35 minutes, or until the cookies are golden.

Step 13

Let the cookies cool on a wire rack for 30 minutes before serving.

Step 14

Enjoy!